Bitter Gourd Curry | Hare Karele aur Pyaz
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Bitter Gourd Curry | Hare Karele aur Pyaz
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Bitter Gourd Curry, made with fresh bitter gourd, caramelized onions, and Indian spices is a classic Indian curry that goes well with Paratha and Poori- A simple yet amazing side dish.
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Ingredients
- 1.5 tablespoon mustard oil both for frying onions and tempering karele
- 6 Piece Raw Karele (Bitter Gourd)
- 1 small green chilli
- 2 teaspoon saunf powder
- 1 teaspoon jeera
- 1 teaspoon Haldi powder (Turmeric)
- 2 teaspoon red chilly powder can make more or less spicy
- 1 teaspoon Dhaniya Powder
- 1 teaspoon amchur
- 1 teaspoon garam masala
- 1 large onion optional
- salt as per taste
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Instructions
- Wash and slice bitter gourds into thick rounds or vertical slices. Sprinkle with salt and set aside for 20-30 minutes to reduce bitterness. Rinse and pat dry.
- Heat oil in a heavy wok. Add sliced onions. Cook until onions are golden brown. Remove and set aside.
- In the same wok, add spices, fry the bitter gourd slices until they are golden brown. Add salt and mix well. Cook with lid for 8-10 minutes on slow flame.
- Add caramelized onions to karela spices mixture and cover the wok with a lid. Cook on slow flame for about 2 minutes for flavors to be assimilated.
- Garnish with garam masala and dry mango powder. Serve hot with paratha, poori, or jeera rice.
Notes
- Make sure to dry Bitter Gourd after salting them.
- You have to add normal salt as the salt added before helps in removing the bitterness.
- Use heavy iron wok and Cook on slow flame for best taste.
- They would be good for about 2-3 days when stored in the refrigerator.
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